Join a conversation on The Triple Bottom Line of "Green", with David Gottfried, noted author and founding president of the U.S. Green Building Council, on the multiple horizontal levels of "green" -- green products, green practices, green spaces, green homes, etc. He'll highlight innovative green practices for businesses, a new blueprint to turn sustainability into action inside companies, and how implementing green practices and LEED certification can impact your bottom line.

Gottfried will be "in conversation" with Mike Kapalko, Environmental & Tork Services Manager at SCA Tissue North America. Kapalko, for his part, will unveil as-yet-unpublished research on how "green" combines with hygiene, health, and image to provide bottom-line benefits and help with customer retention and loyalty.

Speakers:

David Gottfried
Considered by many to be the leading green building authority in the United States, David Gottfried is an ardent crusader for proper sustainability methods who has helped countless businesses become greener, cleaner and safer. Gottfried is a member of the Tork Green Hygiene Council and the CEO of Regenerative Ventures, which has worked with hundreds of leading organizations that strive to lessen their reliance on limited natural resources and wasteful practices, while boosting lifecycle based economics and quality of life. He was the founder and the first staff president of the U.S. Green Building Council (USGBC), the leading green building organization in the world. Gottfried received his degree in Engineering and Resource Management from Stanford University, and is a regular lecturer for the University and a member of its Sustainable Built Environment Advisory Board.

Mike Kapalko
SCA Tissue Environmental & Tork Services Manager Mike Kapalko currently works to promote health and sustainability with customers and the holistic approach SCA takes to manufacturing its Tork systems and solutions. Mike has over 10 years experience working in the Away-From-Home sanitary paper market and started his career in the foodservice industry where hygiene and cross contamination are constant areas of focus.